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Tuesday, October 30, 2012

Chicken Roasted with Tomatoes, Potatoes and Olives

This recipe started out as my roast chicken with potatos and onions (Still no photos!). I jazzed it up with olives, diced tomatoes and a few aromatic spices to give it more of a Mediterranean flair. Similar recipes use green olives, but I used black olives, mostly because I didn't think to buy more than the one little jar of the green stuff for my meatloaf.

The quantity of black olives in the ingredients list may seem a bit weird, but only the drained weight was listed on the can I used. If the brand of canned olives you use only lists total weight, I'd guesstimate my can size at about 14 ozs. Hope that's clear.

On the other hand, we are not baking a cake here ... use the amount of olives you have at hand (in hand? In can?). Dinner will still be delicious. I promise.

3 comments:

I was just about ready to give up on my slow cooker until I got your book "Everything Kosher Slow Cooker Cookbook". I tried 2 recipes which both turned out fabulous (brussel sprouts & unstuffed cabbage). Other recipe books have always left me with too much liquid or the ingredients did not all finish cooking at the same time which left some things overcooked and some things undercooked...with your recipes everything finished at the same time. Also I have a small slow cooker and other cookbooks have always left mine overflowing but your recipes were just right. I'm recommending your book to all my friends and family!

This sounds wonderful! Pinned to try for one of our SUnday dinners. I found you via the RecipesUS Food Community Page on Facebook. I'm following you via GFC .... Feel free to come check out my blog if you'd like - http://www.lovebakesgoodcakes.com/

About Me

Librarian by day, blogger by night, and author of The Everything Kosher Slowcooker Cookbook, available at Amazon,Barnes & Noble and at select Temple gift shops. Or check it out at your local library ... of course.